Coat bottom of medium pot with olive oil and heat to medium. Sauté onion, garlic, and jalapeño until onion is soft and translucent. Add quinoa and sauté until dry and slightly toasty. Add orange stock, zest, and cilantro. Let come to a boil before turning heat to low and covering pot. Let simmer for 15–20 minutes until stock has been absorbed and quinoa is cooked through (seed will be semi-translucent). Turn off heat, add black beans and stir. Cover and let rest.

Coat large skillet with olive oil and heat over medium to medium-high heat. Add diced pumpkin and salt and pepper. Sauté until pumpkin is golden and toasty.

Prepare cookie sheet with parchment paper to place burgers on while waiting to be cooked.

Add cilantro orange quinoa mixture, breadcrumbs, and eggs in large bowl and stir until well combined. Scoop quinoa pumpkin mixture (I use a #6 scoop) into tight balls and gently flatten on cookie sheet. Put in refrigerator for a few minutes if not firm enough.

Coat large skillet with olive oil (you can use same skillet used to pan-roast diced pumpkin) and heat over medium heat. Cook 4 burgers at a time, browning each side, about 5–7 minutes total. Serve with toasted hamburger buns and favorite burger toppings.